Mexican Street Corn Quinoa

Mexican Street Corn Quinoa

Looking to mix up your salad routine? This Mexican Street Corn Quinoa is for you! Loaded with all the delicious flavors of Mexican Street Corn, this quinoa salad is fresh, flavorful, and perfect for summer!

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 8

Author Cathy Trochelman

Ingredients

• 1 c. uncooked quinoa prepared according to package instructions
• 12 oz. frozen corn charred OR 2-3 ears corn on the cob, grilled (approx. 2 cups)
• 1 c. fresh cilantro minced
• 1/2 c. diced red pepper
• 6 green onions sliced
• 5 oz. queso fresco or cotija cheese crumbled
• 1/4 c. sour cream
• 1/4 c. mayo
• 3 Tbsp. lime juice
• 1 tsp. chili powder
• 1 tsp. kosher salt
• 1 clove garlic minced
• 1/2 tsp. cayenne pepper
• 1/2 tsp. fresh ground pepper
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  Instructions

  1.In a medium mixing bowl, combine cooked quinoa, grilled corn, cilantro, red pepper, sliced onions, and crumbled cheese.

  2. In a separate bowl, combine sour cream, mayo, lime juice, and seasonings. Mix well.

  3. Pour sour cream mixture over quinoa mixture and stir to combine.

  4. Garnish with additional crumbled cheese and cilantro, as desired. 

  

   

Avocado Pasta Salad

What you need. . .

8 oz of bow tie pasta 

1 med sized avocado (cut up into bit sized pieces)

6 strips of cooked chopped bacon

2/3 cup chopped fresh basil 

1/2 cup chopped walnuts

1 cup cut red grapes 

1/2 cup freshly grated parmesan cheese

1 large lemon

1 T of veg oil 

Directions 

Cook pasta and cool in fridge for 45 min

When pasta is cool add the next 7 ingredients in bowl.

then add oil and juice from the lemon.

Toss and serve 

I added the grapes and walnuts,Treag and I thought it needed a little more crunch besides the bacon so we added them in. 

Here is the actually recipe if you want to try theirs. Its pretty yummy for a hot summer day! 

  

Cheesy Chicken Chowder and Rolls

Moses Lake got some snow! We've hardly had any snow this winter, so we were excited when we woke up to lots of snow. When I got a call saying that my Zumba class at Curves got cancelled because of the weather, I was excited because I've been wanting to have the Penas over, but work almost every night. So I thought it was a perfect excuse to make my favorite soup! We love them and can't wait for Brit to have her baby!!! She is due in about 5 days, so hopefully she has it soon!

Cheesy Chicken Chowder

3 cups chicken broth

2 cups diced, peeled potatoes

1 cup diced carrots

1 cup diced celery (I don't put them in, cuz Blake doesn't like it)

1 1/2 tsp. salt

1/4 tsp. pepper

1/4 cup butter

1/3 cup flour

2 cups milk

2 cups grated cheese

2 cups diced cooked chicken

1 can cream of chicken soup

In large saucepan bring chicken broth to a boil. Reduce heat and add potatoes, celery, carrots, salt, and pepper. Cover and simmer until veggies are tender. While simmering, melt butter in a medium saucepan; add flour and mix well. Gradually stir in milk and cook until thickened over low heat. Stir in cheese and cook until melted. Add to broth along with chicken and cream of chicken soup. Stir together, then serve.

Dinner Rolls

1/2 cup warm water (110 degrees F/45 degrees C)

1/2 cup warm milk

1 egg

1/3 cup butter, softened

1/3 cup white sugar

1 teaspoon salt

3 3/4 cups all-purpose flour

1 (.25 ounce) package active dry yeast

1/4 cup butter, softened

With Bread Machine

Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start.
When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake in preheated oven for 10 to 15 minutes, until golden.

Without Bread Machine
In large bowl add warm water and warm milk (I put milk in the microwave for about 30 seconds). Then I add in the sugar and stir until dissolved. Then add yeast and leave it to foam for about 15 minutes. Then I added in the butter, salt, and egg. (If the butter is hot, wait a minute before adding the egg, to make sure it doesn't cook the egg.) Make sure all ingredients so far are mixed well. Then start mixing in flour 1/2 cup at a time. (You might not use all the flour it asks for.) After all ingredients are mixed in let dough raise about an hour. Then punch down dough and form into rolls (any style works). Then once on the pan, let raise for about another hour.  Then bake for about 10-15 minutes or until golden brown in a preheated 400 degree oven.

French Dip and Homemade Fries

What you will need 

1 2.5-3 lb. beef roast
2 Tbsp. olive oil
salt and pepper
2 1-ounce packages dry onion soup mix
2 c. water
2 cans beef broth
6-8 large buns
Swiss cheese sliced.

Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.

When very hot, carefully place roast in pan and sear on all sides. You’re not cooking the meat, you’re just browning it quickly on all sides to add flavor and seal in the juices. Oh, and it smells so good–just like Grandma’s house on a Sunday afternoon.

Place in crockpot and sprinkle with onions soup mix. Pour water and beef broth over roast.

Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. It’s hard to screw this part up; basically, the longer it cooks, the more tender it will be. But you know it’s done when you pop a fork in it and the meat just falls apart. When meat is ready, shred with a fork.

Place meat in crusty rolls. Top with cheese and broil open-faced in the oven or toaster oven for a few minutes, until bread is golden and cheese is melty. 

Ladle juices into small cups for dipping and enjoy!

French Fries 

2 large russet potatoes 

1/2 t of chili powder

1/2 t cumin

1/4 t salt

 2 T oil 

Cut the potatoes in thin strips or however thin or thick you like them :) 

Mix the oil and spices in a small bowl 

Spay backing sheet with pam and then place the potato strips down. Use a spoon and put the spice mix on the potatoes.  I like them pretty spicy so I put a lot on mine, and a little on Treags 

heat the oven to 400 and let them cook for about 20 min.  If your wedges are on the ticker side keep them in a little longer :)

Enjoy! This is Treags FAVORITE meal he asks for it all the time! 

Food by the Fullmer Girls Husbands! Blakes Buffalo Wings

Yes, Blake made us dinner!! Oh and it was so good. Cooking was something that I could do that Blake didn't. I should've known that Blake would be good at it, because he's good at everything. So if you didn't know I gave in to getting cable. I know I was a cruel wife last year and just loved having Blake to myself without cable distracting him. Blake wanted it really bad so we got it. I thought for sure he would just be obsessed with sports like the rest of the boys.. surprisingly I think he's only watched ESPN like twice since we got it a couple weeks ago. The shows that he watches include: chopped, cupcake wars, cake boss, extreme couponers, and really anything on the food channel, TLC, or documentry shows. This was a great surprise for me, because I enjoy these kind of food and other shows. The other day I teased him that I wanted dinner ready for me when I got home from dance. I knew it wouldn't happen, so I made dinner. Today though we got home and I asked him what he wanted for dinner, so I could prepare something before teaching Zumba. He told me that he was going to make dinner tonight. He was serious. He asked what to make, and I told him that deciding what to eat comes with making dinner. He accepted and then asked what websites I usually use to find recipes, so he was off in his "office" looking up recipes to make. He got a list together of the things he needed and we ran to the store to get a few items we didn't have. He wouldn't tell me what he was making, but that I was to go to teach Zumba and it would be ready when I got back. If any of you are familar with the show chopped you can only imagine how my husband was acting while preparing this meal. He pretended he only had a certain amount of time to cook it. Oh if you could've all watched him you would all see why I love him as much as I do. Before I left I had to show him where the flour and a few other ingredients where, that's how much  time he spends in the kitchen. Oh if you didn't know Blake has never cooked since we've been married. He honestly doesn't eat unless I make him something. He won't even eat an apple, unless I cut it up for him. And I swear he thinks knives are so scary, he's always telling me to be careful and that I'm going to cut myself. It's hilarious! So when I got home, about 50 minutes later, I got this adorable man in the kitchen preparing these wings!

 When I first saw that he was frying these wings I got very nervous, because I try to stay away from fried foods. But I made an exception, because how do you tell your adorable cook no.  I asked him if he loved cooking, when I got him, and he said "No! It takes too long!" Ha, I just laughed and started cleaning up the mess he had made. He finished, not on his time limit though, but it didn't matter, and it was time to taste the food. He even pulled this sauce, he had made, out of the microwave. Oh it was all SO yummy! He will now cook dinner everynight. I was once again humbled, because I realized that my husbands first meal was better than all the meals I've made in our first year of marriage.

Blake's Buffalo Wings

Ingredients

oil for deep frying

1 cup flour

2 teaspoons salt

1/2 teaspoon ground black pepper

1/2 teaspoon cayenne pepper

1/4 teaspoon garlic powder

1/2 teaspoon paprika

1 egg

1 cup milk

3 skinless, boneless chicken breasts, cut into 1/2 inch strips

1/4 cup hot pepper sauce

1 tablespoon butter

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

Combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl. Whisk together the egg and milk in a small bowl. Dip each piece of chicken in the egg mixture, and then roll in the flour blend. Repeat so that each piece of chicken is double coated. Refrigerate breaded chicken for 20 minutes.

Fry chicken in the hot oil, in batches. Cook until the exterior is nicely browned, and the juices run clear, 5 to 6 minutes a batch.

Combine hot sauce and butter in a small bowl. Microwave sauce on High until melted, 20 to 30 seconds. Pour sauce over the cooked chicken; mix to coat.

Car's Yummiest Salsa

So, pretty much I love going to Carly and Jimmy's house! Although, I think I always gain a few pounds after being there only a couple days. Car, always makes the BEST food while I am there. I usually end up eating all of her spinach salad, and lately it's been her salsa! I honestly always finish it off. I just sit right by it and eat it, until there is no more left. I was so happy when Car told me that it is somewhat good for you. She told me that all you do is add a packet to these ingredients. I made this last night, and it was so yummy!

Car's Yummiest Salsa



Ingredients

You can add whatever ingredients you want to this packet. It actually only calls for red onion, and tomatoes, but Car adds more ingredients, and that's how I love it!

cut up tomatoes

cut up red onion

cut up avacado

black beans, drained, but not rinsed

corn

...I think that's all Car adds, but really add anything you want!

Add ingredients to bowl, then add packet! So yummy and easy!

Pasta and Vegtable Toss

Pasta and Vegtable Toss

Ingredients

2-3 cups broccoli florets

1 can cream of chicken or mushroom soup

1-2 large carrots, julienned

1/2 cup milk

1/4 cup grated Parmesan cheese

1 garlic clove, minced

1/8 teaspoon pepper

3 cups cooked speghetti

In large saucepan, combine the first 7 ingredients. Cook, uncovered, over medium heat until vegtables are tender, about 12 minutes. Stir in spaghetti; heat through. Serve

Pizza Factory Breadsticks

Ingredients
1 1/2 c. warm (105-115 degrees) water
1 Tbsp. sugar
1 Tbsp. yeast
1/2 tsp. salt
3-4 1/2 c. flour

In a large bowl (the bowl of your mixer, if you have one), combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly. Add salt and stir.

Add 1 1/2 c. flour and mix well. Gradually add more flour (usually between 3-4 cups, depending on your elevation and your humidity) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.Spray a glass or metal bowl with cooking spray and place dough in the bowl.

Cover and allow to rise for 45 minutes or until doubled in bulk.
Remove from bowl and place on a lightly-floured surface. Spray a baking sheet with cooking spray. Roll into a rectangle and cut into 12 strips with a pizza cutter.

Roll out each piece of dough into a snake and then drape over your forefinger and twist the dough. Place on baking sheet and repeat with remaining 11 pieces of dough. Try to space them evenly, but it's okay if they're close.

Cover pan and allow dough to rise for another 30 minutes.

When there's about 15 minutes to go, preheat your oven to 425. When done rising, bake for 10-12 minutes or until golden brown. Rub some butter on top of the breadsticks (just put a ziploc bag on your hand, grab some softened butter, and have at it) and sprinkle with powdery Parmesan cheese in a can and garlic salt.

Garlic Red Potatoes

So a while back Blake and I ran out of Gary's potatoes! Sad day! So, we decided to try red potatoes. I remember eating them at the house before, and they were so yummy! I see recipes with them and always want to try them. So, today I decided to make them with our roast. I really liked them, and ate all of them (not joking)... Blake was not a big fan. He couldn't decide if it was because I didn't cook them long enough, or if he didn't like the garlic flavor. I think his verdict was that I didn't cook them long enough, because he would lick the flavor of the garlic, then take a bite and lick just the potatoe, and he said that it was just the potatoe he didn't like.... oopps! Next time I will do better. Like I said, I am only a wanna be cook!

This got way good reviews and I really liked them, so i'm posting the recipe even though Blake was not a fan. I know that you guys will cook them better anyway!

Blake trying to decide if they were good or not :)

Don't be fooled by this picture... he looks like he likes it, but he didn't even eat the last bit of that one.

Ingredients

2 pounds red potatoes, quartered

1/4 cup melted butter

2 teaspoons minced garlic

1 teaspoon salt

1 lemon, juiced (I used 2-3 TBSPs lemon juice)

parmessan cheese

Preheat oven to 350 degrees. Place potatoes in 8x8 baking dish. In a bowl combine butter, garlic, salt, and lemon juice. Pour over potatoes, and stir to coat. Sprinkle cheese over potatoes. Bake covered for 30 minutes, and then uncovered for another 10, or until golden brown. (Or cooked! :) )

Chicken, Rolls and Salad

Crispy Coconut Chicken Tenders
(from Best Bites Cookbook)
1 c. coconut flakes
1 cup Panko Bread Crumbs
1 1/2 tsp. garlic powder
3/4 tsp salt
3/4 tsp. curry powder
1/4 tsp. onion powder
1/8 tsp cayenne pepper (optional)
1/2 c. flour
2 eggs
12 chicken tenders

Preheat oven to 450. Spray foil lined pan with cooking spray
chop coconut into smaller pieces
combine coconut, bread crumbs and spices in shallow dish. mix well.
place flour in shallow dish and whisked eggs in another separate dish.
Dredge chicken tender in flour, shake off excess, then in egg, then in bread crumb mix.
place on pan.
Bake for 20 minutes for a medium sized chicken tender. ( 15 for small, 25 for larger)
The juices will run clear when done and the bread crumbs are lightly golden brown and toasty.





Apricot/ Pineapple dip
Whisk 1 cup apricot-pineapple preserves
2 teaspoons soy sauce
1/2 tsp Dijon mustard
1/8 tsp curry




I liked the coconutty coating. I left out the curry and cayenne because Dad didn't want them.
They were good but probably have a little more kick with those spices added.
I made the dip too. I liked it but Dad wasn't thrilled about it.


Carly's and Moms...Potato Roll Recipe

The thing I like about this is you just throw everything in your mixer, mix it for 3 or 4 minutes and it raises (2 or 3 hours). I punch it down and form rolls, they raise and I bake them and they are Yummy!
They always turn out great!

4 1/2 c. flour
1 c. mashed potato flakes
3 Tbsp. sugar
2 tsp. salt
2 pkg. yeast or 3 tsp. from a bulk package
2 cups warm milk
1/2 c. melted butter
2 whisked eggs

Pour it all in, be careful that your milk is not too hot (to fry the eggs ).
Mix it well and let rise until doubled. YOu Can... punch it down and let it rise twice.
Then form the rolls on a greased or sprayed pan. Closer together makes them got up,
further apart makes them go out more.
Bake at 350 for 10 to 12 minutes. I watch them and peek at the bottom to make sure they're golden brown. Butter the tops with good real butter when you take them out of the oven.
mmmm.... eat warm if possible.... with mom's raspberry jam, if possible... :)








Mandarin Orage Jello Salad


Tyler Barton told me how to make this....

1 med/large cool whip
1 med. cottage cheese
1 small orange jello
3 drained cans of mandarin oranges

Stir and refridgerate and eat. Super easy.
Dad loved it! He actually came home from work at 11:30 in the morning because he said
"I was craving your jello and wanted to take some to work for my lunch!"
That was a good compliment. Love you Rexy!

Cinco de Mayo

For Cinco de Mayo I wanted to do something fun for dinner for us so I got some yummy recipes to try out.  These ones were supper yummy and they turned out great! Our best bites is where I found them all from.  Best cookbook ever! You all seriously need to get it! PS I don't know how to put these under a label. . . How do I do this? ha 

Chicken or Steak Fajitas 

1 lb boneless skinless chicken breasts, chicken thighs, or steak

2-3 bell peppers, stem and membranes removed and peppers quartered

1 large onion (any color/variety) sliced into 1/2″ slices

Marinade:

1/4 C fresh lime juice

1/3 C water

2 T vegetable oil

2 cloves garlic, pressed or finely minced

3 t vinegar

2 t soy sauce

1-2 t liquid smoke (You can find this by the bbq sauce at the store)

1 t salt

1/2 t chili powder, or chipotle chili powder

1/2 t cayenne pepper

1/4 t ground black pepper

1/4 t onion powder

Place meat in a zip-top bag or shallow dish.  Place vegetables in another.  In a medium bowl, combine all marinade ingredients and whisk well.  Reserve 3-4 Tablespoons of marinade for later use.  With remaining marinade, add a splash to the vegetables (enough for a light coating) and the remaining to the meat.  Marinate for 4-6 hours and up to overnight.

Preheat bbq grill (my preference it honestly tastes so much better this way! Treag wasnt too happy he had to go out in the 100 degree weather to grill though), indoor grill pan, or large skillet.  If you’re using a grill, place everything on at the same time.  If using a skillet, slice peppers and onions first.  Cook chicken for a few minutes on each side until cooked through and remove from pan.  Cover with foil to keep warm.  Add vegetables and cook until crisp tender.

I got the uncooked four shells at the store! They come in a bag and you heat them up on a pan your self.  They are soo yummy, much better than buying them pre-made in my opinion.

Lime- Cilantro Rice 

I LOVE cilantro LOVE, LOVE, LOVE it! And here in Texas it is everywhere so I'm in heaven. This rice is soo yummy! But you need to serve it right when its done. . . Its not as yummy warmed up. 

1 cup dry white rice, cooked in 2 C water.
2 T real butter
Juice from 1 large lime. I used about 2 and 1/2 limes. I loved the taste and couldnt get enough of it!
1 small can crushed pineapple, drained. (You may want 2 small cans)
½ – ¾ C chopped fresh cilantro
Salt and pepper to taste

Cook rice. As soon as it’s done, toss in the butter and stir to melt. Add lime juice, pineapple, and cilantro. Stir to combine, and then add salt and pepper to taste. 

Mexican Corn on the cob

I don't this I would ever make this if it wasn't Cinco de Mayo because it is so fattening but if you are doing a Mexican meal its pretty good and really fun to have.  I also doubled the chili and cayenne pepper.  I like my food pretty spicy and I didn't feel like it had enough of a kick! And I used light mayo and sour cream and it stilly tasted pretty yummy :) 

4 ears corn
3 T mayo
2 T sour cream
1/4-1/2 t lime zest
1/2 t fresh lime juice
1/4 t cayenne pepper (optional)
1/4 t chili powder
tiny pinch kosher salt
1 C crumbled Cotija Cheese* (use fresh parmesan or queso fresco if you can’t find Cotija)

Mango Pico de Gallo

This is so stinking yummy! But it goes bad within a day so eat it all! Treag wouldn't let me add the onion in this. . . You HAVE too! It needs them for just a little extra kick. We added them in after the pictures were taken. ha 

1 c. small cubes of mango (about 1 medium to large mango)

1/2-1 large jalapeno pepper (1/2 without seeds is a nice, mild-medium heat; go from there)
1/4 c. chopped cilantro
1/4 of a medium red onion, finely chopped
Juice of 1 lime
2 cloves garlic, minced
Kosher or sea salt to taste